How To make Chili Soup Jarlsberg

1 pound beef round beef steak

diced
2 tablespoons vegetable oil
29 ounces beef broth
15 ounces dark red kidney beans
14 1/2 ounces tomatoes :

chopped

undrained 1 medium green bell pepper :

chopped
1 medium red bell pepper

chopped
1 large onions :

chopped
1 large clov garlic

minced
3 1/4 teaspoons chili powder :

divided
1/4 teaspoon ground cumin
1 1/2 cups shredded jarlsberg cheese

divided
1/4 cup butter or margarine :

softened
1 small clov garlic -- minced
12 kavli norwegian crispbreads
Brown beef in hot oil in large, deep saucepan over medium heat. Add broth. Br ing to a boil over high heat. Reduce heat to low. Cover and simmer 1 hour. A dd beans, tomatoes, peppers, onion, garlic, 3 teaspoons chili powder and cumin. Simmer, covered, 30 minutes. Gradually blend in 1/2c Jarlsberg cheese. Heat just until cheese melts.
Blend butter, small garlic clove and remaining 1/4t chili powder in small bowl. Spread on crispbreads; arrange on cookie sheet. Bake in preheated 375? F oven several minutes or until butter is melted. Sprinkle with 1/2 cup of the Jarls berg. Bake just until cheese is melted.
Ladle soup into bowls. Garnish with remaining 1/2 cup Jarlsberg cheese. Serve with crispbreads.
Busted by Gail Shermeyer 4paws@netrax.net
Busted by Christopher E. Eaves <cea260@airmail.net> by Gail Shermeyer <4paws@ne trax.net> on Apr 13, 1998.